Today I spent my day processing garri and I will put you through on how it's done locally in a remote village called Ifa Ikot Akpabio in Uyo Local Government Area of Akwa Ibom State.
I harvested the cassava from the farm today.
This is a picture of the harvested cassava being packed into the car for transportation for further processing
At arrival, I peeled the cassava.
This stage looks a bit more tedious because it'll take your time but with the help of friends around you, you'll gist and forget the pains involved in it. Though I recommend you having a friend to gist with while peeling doesn't mean you should relent effort in the peeling.
Since most mills around the locality I processed mine close in time, I had to speed up the process of peeling in order to meet up the stipulated time.
Since the cassava is harvested from the ground and it'll contain sand it's advisable to wash the peeled cassava before taking it to the mill for grinding to reduce the quantity of sand in it and also to make it hygienic.
This picture shows me at the mill where I went to grind the cassava and after which I packed the ground cassava into bags for pressing which will help reduce the moisture content.
Unfortunately I have no picture of the bagged cassava being put in a pressing machine.
Tomorrow I'll get the cassava for further processing which I'll still show you the remaining steps.
What will you do in your grind cassava? I love cassava cake or we call it puto balanghoy in our own language.
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Just look up for the step 2 which I've just posted and see what I did with it.
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